Here’s a succulent dish: Biryani!
Five layers of vegetable and rice pulao filling a casserole dish to the top. On the side, raita, a seasoned yogurt with diced tomato and shaved cucumber.
I prepared the vegetables and rice separately, for the vegetables chopping eight cups of colorful peppers, broccoli, peas, carrots, and green beans into one-inch bits.
I sizzled two medium onions in oil, added two cups of paneer, and into the molten fry poured a bunch of spices I don’t normally use: garam masala, ground coriander, cumin, cayenne pepper. Such flavor!
For the rice I scorched more spices—cardamom, peppercorns, cinnamon, and cumin seeds—then poured in the water and basmati, cooking it as usual.
With these I built the casserole, two thick layers of vegetable between three layers of rice.
In my quest to conquer nine new meals this year, I served up biryani.
Or should I say, biriyummy! Very biriyummy!
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Ben East Books 
We have been cooking and baking so much during quarantine! We’ve been trying new recipes! FUN! One of our favorites: Homemade oatmeal creme pies. Delicious!
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Cooking is one way through it, right? Oatmeal cream pies sound divine!
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Looks really Yummy. I am sure the whole family enjoyed it
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Will make it in NC some time and you can try for yourself!
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Thank you for sharing this! It’s beautiful! The spices are promising! I’m always on the lookout for new healthy yumminess!!
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This was my first attempt at an Indian dish (other than putting chutney pudi on my pizza…). Worth it!
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Yum!!! Even if this wasn’t your first attempt at an indian dish it was still be SO amazing – I am so impressed! this truly looks delicious and you really nailed it. I tried making this today 🙂
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